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When I create Chocolate Caramel Turtle Brownies, I focus on quality ingredients. Each one plays a key role in the flavor and texture. Here’s what you need to gather: - 1 cup unsalted butter - 1 ½ cups granulated sugar - 1 cup brown sugar, packed tightly - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - ½ teaspoon sea salt - 1 cup semi-sweet chocolate chips - 1 cup chopped pecans - 1 cup caramel sauce Using unsalted butter gives you control over the salt content. The mix of granulated and brown sugar adds depth. Brown sugar gives a slight chewiness, while granulated sugar helps with structure. Eggs bind everything, making the brownies rich and fudgy. The vanilla extract adds warmth and enhances the chocolate flavor. All-purpose flour and cocoa powder create that perfect brownie base. Sea salt balances sweetness and enhances flavor. Semi-sweet chocolate chips add extra chocolatey goodness. Pecans give a nice crunch, and caramel sauce brings sweetness and richness. These ingredients work together to create a layered treat. Each bite delivers chocolate, caramel, and nuts. You won’t be able to stop at just one! {{ingredient_image_2}} Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter. Line it with parchment paper, letting some hang over the edges. This makes it easy to lift out the brownies later. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Once it melts, remove it from the heat. Stir in 1 ½ cups granulated sugar and 1 cup of packed brown sugar. Mix well until it looks smooth. Let this mixture cool for about 5 minutes. Cooling is key so the eggs don’t cook when added. Add 4 large eggs to the cooled butter-sugar mix, one at a time. Mix well after each egg to ensure they blend in. Finally, stir in 1 teaspoon of vanilla extract until it's evenly mixed. This adds a lovely flavor. In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and ½ teaspoon of sea salt. Whisking first helps to break up lumps and mix everything evenly. Carefully fold the dry ingredients into the wet mixture, mixing gently. Mix just until you see no more flour. Overmixing can make your brownies tough, so be gentle. Now, fold in 1 cup of semi-sweet chocolate chips and 1 cup of chopped pecans. Make sure they are evenly spread in the thick batter. This ensures every bite is packed with chocolate and nuts. Pour half of the brownie batter into the prepared pan. Spread it smoothly. Drizzle half of the caramel sauce over this layer. Then, pour the rest of the batter on top. Drizzle the remaining caramel over that. Use a knife to swirl the caramel gently into the batter. This creates a beautiful marbled look. Place the pan in the preheated oven. Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center. If it comes out with a few moist crumbs, your brownies are ready. Be careful not to overbake them, or they will lose their fudgy texture. Once baked, let the brownies cool in the pan for at least 30 minutes. Use the parchment paper to lift them out. Cut into squares and enjoy every gooey, chocolatey bite! For a treat, serve them warm with vanilla ice cream and a drizzle of extra caramel sauce. Baking time and temperature are key. Set your oven to 350°F (175°C). Bake for 25-30 minutes. Check for doneness with a toothpick. It should come out with a few moist crumbs, not wet batter. This helps keep the brownies fudgy and rich. Avoid overmixing the batter. Mix just until combined to keep the brownies tender. Also, be careful not to overbake. If you bake them too long, they lose their gooey texture. Trust me, no one wants dry brownies! For a beautiful finish, drizzle the caramel sauce in a zigzag pattern. Use a spoon for more control. Swirl it gently into the batter with a knife. This adds a nice marbled look. It also mixes flavors without losing that caramel goodness. Pro Tips Use Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature for better emulsification, which results in a smoother batter. Don’t Overmix: Gently fold the dry ingredients into the wet mixture to keep the brownies fudgy and tender. Overmixing can lead to a denser texture. Swirl for Visual Appeal: When adding the caramel sauce, use a knife or skewer to create a marbled effect. This not only looks great but also enhances the flavor distribution. Let Them Cool: Allow the brownies to cool in the pan for at least 30 minutes before cutting. This helps them set and makes slicing easier. {{image_4}} You can change up the nuts in these brownies. Try walnuts or almonds for a new taste. Hazelnuts add a nice crunch too. If you want extra fun, add some mini marshmallows or crushed cookies. These mix-ins make the brownies unique and tasty. Just be mindful of the balance; too many add-ins can affect texture. For a gluten-free treat, swap the all-purpose flour with a gluten-free blend. Look for one that works well in baking. Measure the same amount. This change keeps the brownies soft and chewy. Always check the labels to avoid cross-contamination if allergies are a concern. You can add new flavors to these brownies. A teaspoon of espresso powder boosts the chocolate taste. Try adding orange zest for a fresh twist. Almond extract works great too. Just keep the main balance of flavors in mind for the best results. These small changes can take your brownies to the next level. To keep your brownies fresh, store them in an airtight container. Place a piece of wax paper or parchment paper between layers. This helps avoid sticking. Keep the container at room temperature for the best taste. If the room is warm, you can refrigerate them, but they might become a bit firm. Freezing brownies is easy and great for long-term storage. First, let the brownies cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped brownies in a freezer-safe bag or container. Label the bag with the date. To thaw, take them out and leave them at room temperature for a few hours. You can also heat them in the microwave for about 10 seconds for a warm treat. Brownies can last about 3 to 4 days at room temperature. If you keep them in the fridge, they can last up to a week. When frozen, they can stay fresh for up to 3 months. Just make sure to check for any signs of freezer burn before eating. Store them properly to enjoy every last bite! Turtle brownies get their name from the classic turtle dessert. This dessert features chocolate, caramel, and nuts. In our recipe, the brownies have a rich chocolate base. We add layers of gooey caramel and crunchy pecans, just like traditional turtles. The combination of flavors creates a sweet and salty treat that hits the spot. Yes, you can make these brownies ahead of time. Once baked, let them cool completely. Cut them into squares and store in an airtight container. They will stay fresh for up to a week. You can also freeze them for longer storage. Just wrap each piece tightly and store in the freezer. Thaw them at room temperature when ready to enjoy. To make these brownies healthier, consider a few swaps. Use less sugar by cutting the granulated and brown sugar by one-third. You can also replace half of the butter with applesauce for moisture. For a gluten-free option, substitute all-purpose flour with almond flour or a gluten-free blend. These changes will still give you a tasty brownie without the guilt. If you have nut allergies or don't like pecans, try using sunflower seeds or pumpkin seeds. These will add a nice crunch without the nuts. You can also skip the nuts altogether if you prefer a nut-free version. The brownies will still taste amazing with just the chocolate and caramel. Yes, you can use a boxed brownie mix for this recipe. Just prepare the mix according to the package instructions. After mixing, follow the layering steps with caramel and chocolate. This will save you time and still give you delicious turtle brownies. Just remember, the key is to swirl the caramel in for that classic look! You just learned how to make turtle brownies, packed with rich flavors and textures. We covered the key ingredients, from butter to caramel sauce, and gave you step-by-step instructions. You now have tips for achieving that perfect fudgy texture and ideas for fun variations. Remember, storing them properly keeps your brownies fresh. Enjoy baking and sharing these treats with friends and family. You'll impress everyone with your new skills. Dive in and make these delicious turtle brownies today!

Chocolate Caramel Turtle Brownies

Indulgent brownies layered with caramel and topped with chocolate and pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1.5 cups granulated sugar
  • 1 cup brown sugar, packed tightly
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 0.5 teaspoon sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup homemade or store-bought caramel sauce

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, allowing some excess to hang over the edges for easy removal later on.
  • In a medium saucepan, melt the unsalted butter over medium heat. Once fully melted, remove it from the heat and stir in both the granulated sugar and packed brown sugar until well combined. Let the mixture cool for about 5 minutes.
  • Incorporate the eggs into the slightly cooled butter-sugar mixture, one at a time, mixing thoroughly after each addition until smooth. Stir in the vanilla extract until evenly blended.
  • In a separate mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and sea salt.
  • Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix, as this will help keep the brownies tender.
  • Gently fold in the semi-sweet chocolate chips and chopped pecans until they are evenly distributed throughout the thick brownie batter.
  • Pour half of the brownie batter into the prepared baking pan, spreading it out evenly. Drizzle half of the caramel sauce over the brownie layer.
  • Carefully spread the remaining brownie batter over the caramel layer, then drizzle the rest of the caramel sauce on top. Using a knife or a skewer, gently swirl the caramel into the brownie batter to create a marbled effect.
  • Place the pan in the preheated oven and bake for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, but not wet batter. Do not overbake to ensure they remain fudgy.
  • Once baked, allow the brownies to cool in the pan for at least 30 minutes before carefully lifting them out using the parchment paper. Cut into squares and savor every gooey, chocolatey bite!

Notes

Serve warm with vanilla ice cream and extra caramel sauce.
Keyword brownies, caramel, chocolate, pecans